Yellow mustard is the secret ingredient in this recipe.
1 broiler-fryer chicken, cut up
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste
1 to 2 tablespoons vegetable oil
1 (16-ounce) can unsweetened tart cherries
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon prepared yellow mustard
Rinse chicken; pat dry with paper towels. Pour milk into a shallow container.
Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in
flour mixture; coat evenly.
Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken
in a 13 x 9 x 2 inch baking dish. Bake, covered with aluminum foil, in a preheated
350 degree F oven 30 minutes.
Meanwhile, drain cherries, reserving 1/2 cup juice. Combine cherry juice,
brown sugar and granulated sugar in a small saucepan; mix well. Bring mixture
to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until
sauce is slightly thickened. Stir in cherries.
After chicken has cooked 30 minutes, remove from oven and uncover. Spoon
hot cherry mixture over chicken.
Bake, uncovered, 15 to 20 minutes, or until chicken is tender.
Yield: 6 servings
Nutrition Facts per serving: 493 cal., 26 g total fat (7 g sat. fat), 33
g carbo., 117 mg chol., 31 g pro., 1 g fiber, 231 mg sodium. Daily RDA values: 15%
vit. A, 8% vit. C, 6% calcium, 20% iron
Recipe and photo credit: Cherry Marketing Institute